Come autumn, my thoughts turn to Shepherd’s Pie, that classic Celtic farmhouse recipe that’s the best way I know to use up leftover meat and potatoes, and the dregs from those bags of frozen peas and carrots that have been haunting your freezer since summertime.

Here’s a twist: Instead of beef, or beef and lamb, and instead of potatoes, try this: Sweet Potato Shepherd’s Pie with Sausage and Lamb. I made one last weekend, then scarfed half of it down while watching a three-fer of Boris Karloff movies on TCM. (In my defense, I’m old, and I also had a cold.)

There was a lot left over. Which is a good thing because, like so many other rustic dishes, leftovers taste better than the first round.Read more…